Roast Beet Soup with Dukkah and Yoghurt

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This recipe pre-dates my 5 Ingredients philosophy.

Roast Beet Soup with Dukkah and Yoghurt

From Stonesoup

Adapted from a beetroot soup recipe by Jane Hahn from the July 2002 issue of Australian Gourmet Traveller. Interestingly, after I made my soup I noticed that Jane also has a recipe for a pumpkin carrot and saffron soup that was served with turkish bread and dukkah.

Serves 6
1 bunch beets, scrubbed and trimmed and halved
1T balsamic vinegar
2T olive oil
1 spanish onion, chopped
1L chicken or vegetable stock
2T tarragon vinegar (or white wine vinegar)
1/2 cup natural yoghurt

1. Place beets on a large sheet of aluminium foil. Drizze with 1T oil, balsamic vinegar and season. Wrap foil to form a parcel around the beets and seal tightly. Bake for 30-40mins at 200C or until beets are cooked through.

2. Heat remaining oil in a large saucepan and add onion. Cook over a low heat for approx 10mins or until onion is soft. Add stock and cooked beets and simmer for 15mins or until beets are very soft. Puree soup with a stick blender or transfer to a food processor and puree until smooth. Return to the saucepan and season and reheat.

3. Serve soup in bowls topped with a dollup of yoghurt and a generous sprinkling of dukkah.